International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Evaluation of quality attributes of dehydrated mint leaves under different packaging materials


Khule GD, Khupase SP, Khandekar SA, Singh AK

Mint leaves are very popular in Mediterranean regions and represent a dominant part of the vegetation and they are mainly found only in summer. Drying is one of the traditional methods of preservation, which converts the vegetables into light weight, easily transportable and storable product. Advantage of this method is that the vegetable can be used throughout the year as it can be easily converted into fresh like form by rehydrating it. Blanching of Mint was done and it was checked by catalase test. Mint leaves (Mentha spicata L.) are a common name for members of the Labiatae Family. It is very difficult to preserve for other weather because they become spoil and its colour and flavour decreases. We want that Mint leaves are stored for whole year so dehydration were done. Dehydrated mint sample are packed in different packaging material such as LDPE, HDPE and Aluminum foil. Drying was completed under four different temperature, 40ºC, 50ºC, 60ºC and Sundry. In Aluminum foil Moisture content and Ash content show best result under Sundry condition. The amount of β-carotene show best result in Aluminum foil under 40ºC temperature and lower in Sundry condition. Chlorophyll a, Chlorophyll b and Total Chlorophyll were found best in Aluminum foil packaging bag under Sundry condition. For Mint sample Aluminum foil packaging material are the best packaging material for long time preservation. 40ºC and Sundry condition are the best for the drying of Mint because at this temperature the colour, flavor and nutritional quality of mint was maintained.
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